Societe D'assistance Technique Pour Produits Nestle S.a.

Nestec S.a.

Saeed A Husaini

Richard T Liu

The moisture content of green coffee beans is increased to at least about 25% to 30% by weight based upon the weight of the moisturized beans. The moisturized beans then are heated in the presence of a substantially inert gas atmosphere under a positive pressure at a temperature sufficient and for a time sufficient for hydrolyzing and pyrolyzing the beans while substantially avoiding charring the beans. The treated beans then are dried.

Treatment of green coffee

An aqueous extract of tea, containing native tea tannins and caffeine, is cooled to provide an aqueous solubles phase containing cold-water soluble components of the extract, including a minor portion of the caffeine, and an insolubles phase containing tea tannins complexed with a major portion of the caffeine. The aqueous solubles phase is separated from the insolubles phase, and the latter is subjected to decaffeination to provide decaffeinated tannins which may then be recombined with the aqueous solubles phase. The resulting treated extract from which the major portion of the caffeine has been removed can be dried or, if desired, subjected to further decaffeination and thereafter dried to provide a cold-water-soluble decaffeinated tea. Further features of the invention are set forth in the following description.

Process for decaffeinating tea

Raw tea tannins which are cold-water insoluble are catalytically oxidized to improve their solubility. The oxidized tannins may then be employed in tea beverage products which are more convenient and desirable.

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Marysville, OH, United States of America

Saeed A Husaini